Born into a family of chefs, Hélène Darroze made her first apple pie at the age of six and was cooking lemon tart for her parents’ dinner party guests by the age of 12. It should, therefore, come as no surprise that she has gone on to open two highly acclaimed restaurants in two different countries.
Even with three years of training under Alain Ducasse, Darroze credits her own grandfather with providing the spirit, philosophy and style of cooking that have seen her win multiple accolades.
The third edition of the Sustainable Restaurant Award, sponsored by Pago Los Balancines, sees new entry Relae in Copenhagen take home the title.
The award is given to the restaurant on the 50 Best list with the highest environmental and social responsibility rating, as ranked by audit partner the Sustainable Restaurant Association (SRA). Relae, co-owned by director Kim Rossen and chef Christian Puglisi, follows in the footsteps of last year’s victor, Azurmendi in Larrabetzu, northern SpainRead more...
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